Kale Farro Bowls with Ranch Chickpeas
These kale farro bowls with ranch chickpeas are a fresh, hearty meal packed with texture, flavor, and nourishing ingredients. Nutty farro creates the perfect base for the tender kale, crispy ranch chickpeas, and creamy dressing that brings everything together. Each bite has a delicious mix of savory herbs, hearty grains, and crunchy that make this bowl feel both comforting and refreshing.
I love a grain bowl that is simple enough for a weekday lunch, but satisfying enough to serve for dinner. It’s one of those salads you can prep ahead and enjoy throughout the week. The farro adds a chewy, nutty bite, while the kale brings freshness and color. The ranch chickpeas and sweet potatoes are the star of the show, roasted until golden and crispy with plenty of ranch dressing, olive oil and salt.
Why You’ll Love These Kale Farro Bowls
- Hearty and satisfying: Farro adds a chewy texture and nutty flavor that makes these bowls filling and delicious.
- Crispy ranch chickpeas: Roasted chickpeas seasoned with ranch dressing add a crunch, fiber and protein
- Fresh and flavorful: Kale balances the hearty grains and crispy chickpeas with a fresh, earthy bite.
- Great for meal prep: Prepare the farro and chickpeas ahead of time for easy lunches throughout the week.
Ingredients You’ll Need
Farro: This hearty whole grain has a pleasantly chewy texture and nutty flavor. Pearled farro cooks faster, making it a convenient choice for grain bowls.
Kale: Lacinato or curly kale both work well. Removing the tough stems and massaging the leaves with a little olive oil and lemon juice helps soften them.
Chickpeas: Canned chickpeas make this recipe easy. Drain, rinse, and dry them thoroughly before seasoning to help them roast up crisp.
Sweet potatoes: They get roasted with the chickpeas for extra volume in the salad
Olive oil: Helps the chickpeas crisp in the oven and softens the kale.
Creamy ranch dressing: I use store-bought ranch dressing to season the chickpeas and sweet potatoes, and to make the ranch vinaigrette to toss over the salad
Pickled red onions: homemade pickled red onions add even deeper flavor to this salad
Fresh lemon & olive oil: A squeeze of lemon brightens the grains and kale and balances the savory chickpeas, while the olive oil is used to roast the vegetables and make the dressing
Pumpkin seeds for added crunch
How to Make Kale Farro Bowls with Ranch Chickpeas
- Prepare the pickled onions. If you plan to add them, prep the pickled onions first so they have time to marinate
- Cook the farro. Rinse the farro and cook it in salted water according to the package instructions until tender but still chewy. Drain any excess water and fluff with a fork
- Roast the chickpeas and sweet potatoes. Toss them with ranch dressing, olive oil and salt and roast for about 35 minutes until tender
- Prepare the kale. Remove the tough stems and chop the leaves into bite-sized pieces. Massage with your homemade ranch vinaigrette
- Assemble the bowls with the kale, farro, pickled onions, roasted vegetables and pumpkin seeds then toss in the remaining dressing
Tips for the Best Grain Bowls
- Dry the chickpeas well. Excess moisture can prevent them from crisping properly.
- Give the chickpeas room. Spread them out on the baking sheet rather than crowding the pan.
- Massage the kale. This simple step makes raw kale more tender and pleasant to eat.
- Keep the dressing separate for meal prep. Add it just before serving to keep the greens fresh and the chickpeas crunchy.
- Make it your own. Add sliced avocado, cucumber, crumbled feta cheese or parmesan
You can also swap the farro for quinoa, brown rice, or another favorite grain. If you prefer a dairy-free option, use a dairy-free ranch dressing or a creamy lemon-tahini sauce.
These kale and farro bowls with ranch chickpeas are an easy way to turn simple pantry staples and fresh greens into a flavorful, satisfying meal. Make them for a quick weeknight dinner, prepare them for weekday lunches, or customize them with your favorite vegetables and toppings!
Other fall-inspired recipes:
Fall Harvest Pot Pie
Chicken Kale Salad with Apples & Sweet Potatoes
Maple Miso Chicken and Carrots
Kale Farro Bowls
Ingredients
Pickled Red Onions
- 1 red onion thinly sliced
- ½ cup apple cider vinegar
- ¼ cup water
- 2 tbsp sugar
- 1 tsp salt
Roasted Ranch Chickpeas and Sweet Potatoes
- 2 large sweet potatoes cubed
- 1 can chickpeas 15 oz, drained
- 2 tbsp ranch dressing
- 2 tbsp olive oil
- Pinch of salt
Salad
- 1 cup farro uncooked
- 4-6 cups shredded kale
- ⅓ cup pumpkin seeds
- Optional to serve: crumbled feta cheese
Ranch Vinaigrette
- ¼ cup olive oil
- 1 tbsp ranch dressing
- Juice from ½ lemon
- Salt & pepper
Directions
- Prepare the pickled red onions- add the thinly sliced onion to a jar with the water, apple cider vinegar, sugar and salt. Refrigerate for at least 1 hour before serving or overnight if preparing ahead of time.
- Preheat the oven to 400 F. Add the cubed sweet potatoes to a sheet-pan with the chickpeas. Toss with 2 tbsp of olive oil, 2 tbsp of ranch dressing and a pinch of salt. Roast for 35 minutes.
- While the vegetables roast, add 1 cup of farro to a saucepan with two cups of water and pinch of salt. Bring to a boil. Once boiling, cook covered and let simmer for 25-30 minutes until all of the water is absorbed.
- Once the vegetables and farro are done, prepare the ranch vinaigrette. Combine the olive oil, ranch dressing, lemon juice and salt & pepper in a jar and shake well
- Toss the vinaigrette with the kale then top with the farro, roasted vegetables, pickled onions and pumpkin seeds. Add any remaining dressing over the top.
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